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Ingredients

6 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

3 tablespoons minced shallots

3 1/2 pounds small red-skinned potatoes (about 50)

35 fresh sage leaves, trimmed

Preparation

Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.

Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.

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Reviews

I was looking for a
potato salad recipe
that had two key
elements: roasted
potatoes and no
mayo. This recipe
came up in my
search. We tried it
last night and it
was soooo good!!!
My kids asked for
third helpings!
They couldn't get
enough! And I
couldn't resist
having the
leftovers (which
wasn't much) for
breakfast. I added
some chopped garlic
to the potatoes
during the last 20
minutes of roasting
time and I did half
red wine vin and
half balsamic vin.
It was perfect. We
will be making this
dish often!

As potatoes go, this is one of my favorite dishes. It's a great side dish with many types of recipes. The zing of the vinegar (which I used a bit more of) made it just a little more special then plain roasted potatoes. I also added a little garlic.

I have made this recipe a number of times. It is easy to make, can be changed to suit tastes and is a good "potato" salad for those who don't like Mayonnaise or those who are worried about having a potato salad that could be left out of the fridge a bit too long.

Variations: I know I've changed it some, but I really like the changes and have made this weekly for 3 potlucks. Roasted bell peppers on top for color and crumbled fresh goat cheese or other feta type really adds to the salad. I've also roasted the potatoes with sage AND rosemary for a variation. For the dressing, I use only 2 1/2 TBS of balsamic, keep the oil count the same, use chives instead of shallots, and if I have a bulb of roasted garlic laying around I add that to the dressing, too.

My wife and I brought this dish to a cookout. Less than a week later, we had some of the same people over to our house. When I asked my wife what we should make for a side, she told me that if we made anything in place of the potato salad, our guests would leave. Easy and good - don't skimp on the sage and get it crisp.

The vinegar seemed to overwhelm this dish. Even my 18-year-old son, who is always hungry, wouldn't finish his serving. It just couldn't stack up against a simple Marcella Hazan recipe I have been using for roasted new potatoes for years. To wit: cut potatoes into wedges or chunks, boil until barely tender, toss with oil, sprinkle with kosher salt and rosemary, and roast in hot oven until crisp. Heaven.

Good and easy. Potatoes were very flavorful even without vinaigrette - just salt and pepper and sage. Shallots in vinaigrette are very tasty. Could cut back on oil and add more vinegar to dressing and it would still be good.